Creamy Vegan Garlic Parmesan Pasta – Comforting, Quick, and Dairy-Free

This creamy vegan garlic parmesan pasta is the kind of weeknight dinner that feels special without demanding much from you. It’s rich, silky, and full of savory flavor, yet made with simple plant-based ingredients you probably have on hand. The sauce clings to every strand of pasta, delivering garlicky goodness in every bite.

It’s fast enough for a busy evening but nice enough to serve to guests. Best of all, it’s completely dairy-free and still tastes indulgent.

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Creamy Vegan Garlic Parmesan Pasta - Comforting, Quick, and Dairy-Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 12 ounces pasta (fettuccine, linguine, or penne; gluten-free if needed)
• 2 tablespoons extra-virgin olive oil
• 6–8 cloves garlic, thinly sliced or minced
• 1 cup raw cashews, soaked (see notes) or 2 1/2 cups steamed cauliflower florets for a nut-free option
• 1 1/2 cups unsweetened plant milk (oat, almond, or soy)
• 1/2 cup low-sodium vegetable broth (plus more as needed)
• 1/4 cup nutritional yeast
• 1 tablespoon white or chickpea miso (optional but recommended)
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 teaspoon onion powder
• 1/2 teaspoon fine sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 2 tablespoons vegan butter (optional, for extra richness)
• Chopped fresh parsley, for garnish
• Vegan parmesan shreds or extra nutritional yeast, for topping

Instructions

• Soak the cashews: If using cashews, cover them with hot water and soak for 20–30 minutes, then drain. For a make-ahead option, soak overnight in cool water.If using cauliflower, steam until very soft.
• Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
• Sauté the garlic: In a large skillet over medium heat, warm the olive oil.Add the garlic and cook 1–2 minutes until fragrant and slightly golden. Do not brown it or it will taste bitter. Remove from heat and set aside.
• Blend the sauce: In a high-speed blender, combine soaked cashews (or cauliflower), plant milk, vegetable broth, nutritional yeast, miso, lemon juice, onion powder, salt, pepper, and the sautéed garlic with its oil. Blend until completely smooth and creamy.If it’s too thick to blend, add a splash more broth.
• Warm and season: Pour the sauce back into the skillet over low heat. Stir in vegan butter if using. Taste and adjust seasoning: add more salt, pepper, lemon, or nutritional yeast to balance richness and brightness.
• Toss with pasta: Add the cooked pasta to the skillet and toss until evenly coated.Use reserved pasta water, a few tablespoons at a time, to loosen the sauce and help it cling. You’re aiming for glossy and silky, not heavy or gloopy.
• Finish and serve: Sprinkle with chopped parsley, a pinch of red pepper flakes if you like heat, and vegan parmesan or extra nutritional yeast. Serve hot.

What Makes This Recipe So Good

• Luxuriously creamy without dairy: A blend of cashews (or cauliflower) and plant milk creates a velvety sauce that rivals classic Alfredo.
• Big garlic flavor: We gently sauté fresh garlic in olive oil to infuse the sauce with warmth and depth.
• Convincing “parmesan” notes: Nutritional yeast, lemon, and a touch of miso mimic the savory, tangy notes of parmesan.
• Fast and flexible: Ready in about 25 minutes, and easy to customize with veggies, protein, or gluten-free pasta.
• Weeknight-friendly: Minimal chopping and one main pan for the sauce keeps cleanup simple.

Ingredients

• 12 ounces pasta (fettuccine, linguine, or penne; gluten-free if needed)
• 2 tablespoons extra-virgin olive oil
• 6–8 cloves garlic, thinly sliced or minced
• 1 cup raw cashews, soaked (see notes) or 2 1/2 cups steamed cauliflower florets for a nut-free option
• 1 1/2 cups unsweetened plant milk (oat, almond, or soy)
• 1/2 cup low-sodium vegetable broth (plus more as needed)
• 1/4 cup nutritional yeast
• 1 tablespoon white or chickpea miso (optional but recommended)
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 teaspoon onion powder
• 1/2 teaspoon fine sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 2 tablespoons vegan butter (optional, for extra richness)
• Chopped fresh parsley, for garnish
• Vegan parmesan shreds or extra nutritional yeast, for topping

Step-by-Step Instructions

1. Soak the cashews: If using cashews, cover them with hot water and soak for 20–30 minutes, then drain. For a make-ahead option, soak overnight in cool water.

   If using cauliflower, steam until very soft.

2. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
3. Sauté the garlic: In a large skillet over medium heat, warm the olive oil.

   Add the garlic and cook 1–2 minutes until fragrant and slightly golden. Do not brown it or it will taste bitter. Remove from heat and set aside.

4. Blend the sauce: In a high-speed blender, combine soaked cashews (or cauliflower), plant milk, vegetable broth, nutritional yeast, miso, lemon juice, onion powder, salt, pepper, and the sautéed garlic with its oil. Blend until completely smooth and creamy.

   If it’s too thick to blend, add a splash more broth.

5. Warm and season: Pour the sauce back into the skillet over low heat. Stir in vegan butter if using. Taste and adjust seasoning: add more salt, pepper, lemon, or nutritional yeast to balance richness and brightness.
6. Toss with pasta: Add the cooked pasta to the skillet and toss until evenly coated.

   Use reserved pasta water, a few tablespoons at a time, to loosen the sauce and help it cling. You’re aiming for glossy and silky, not heavy or gloopy.

7. Finish and serve: Sprinkle with chopped parsley, a pinch of red pepper flakes if you like heat, and vegan parmesan or extra nutritional yeast. Serve hot.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

  The sauce thickens as it chills.

• Reheat: Warm gently on the stovetop over low heat with a splash of plant milk or water to loosen. Stir often to keep it creamy.
• Freeze: The cashew-based sauce freezes well for up to 2 months. Freeze the sauce on its own, then thaw overnight and reheat before tossing with fresh pasta.

Why This is Good for You

• Healthy fats and satisfaction: Cashews provide monounsaturated fats that help you feel full and satisfied without dairy.
• B vitamins and umami: Nutritional yeast adds B vitamins and deep savory flavor that makes the dish feel restaurant-worthy.
• Protein boost: Using soy milk or adding chickpeas or tofu can increase protein without changing the flavor much.
• Customizable nutrition: Stir in spinach, peas, or broccoli for fiber, minerals, and color with minimal effort.

Common Mistakes to Avoid

• Overcooking the garlic: Browned or burnt garlic tastes harsh and will dominate the sauce.

  Keep the heat moderate and move quickly.

• Skipping the soak: If you don’t soak cashews (or cook cauliflower until very soft), the sauce can turn grainy. A smooth base is essential.
• Using sweetened plant milk: Even “original” varieties can taste sweet. Choose unsweetened for savory dishes.
• Forgetting to salt the pasta water: Well-salted water seasons the pasta from the inside out, making the whole dish taste better.
• Not adjusting consistency: If the sauce seems too thick, use reserved pasta water to thin it.

  The starch helps emulsify and keeps it silky.

Variations You Can Try

• Lemon pepper: Add extra lemon zest and more black pepper for a bright, zippy finish.
• Mushroom medley: Sauté mixed mushrooms in olive oil until browned, then fold into the pasta for earthy depth.
• Green boost: Stir in a few handfuls of baby spinach or thawed peas during the final minute of cooking.
• Roasted garlic version: Swap fresh garlic for a whole head of roasted garlic for sweeter, mellow flavor.
• High-protein: Add crispy chickpeas, pan-seared tofu, or vegan chicken strips.
• Nut-free: Use the cauliflower base with a tablespoon of tahini for body, if desired.
• Gluten-free: Choose a sturdy gluten-free pasta and avoid overcooking to prevent breakage.

FAQ

Can I make the sauce without a high-speed blender?

Yes. Soak the cashews longer (at least 2 hours) and blend in a regular blender. You may need to blend in batches and strain through a fine mesh sieve for extra smoothness.

The cauliflower version is also easier to blend with a standard blender.

What can I use instead of miso?

You can skip it or use 1 teaspoon soy sauce or tamari for a similar savory depth. A small dash of white wine added to the pan before blending can also add complexity.

How do I keep the sauce from getting too thick?

Keep a cup of reserved pasta water on hand. Add it gradually while tossing the pasta until the sauce looks glossy and fluid.

If reheating later, loosen with plant milk or water and warm gently.

Does nutritional yeast taste like cheese?

It doesn’t taste exactly like cheese, but it brings a nutty, savory flavor that mimics the umami of parmesan. Combined with lemon and miso, it creates a convincing “parmesan” vibe.

Which plant milk works best?

Unsweetened soy and cashew milk make the creamiest sauce. Oat milk also works well.

Avoid coconut milk here unless you want a coconut note.

Can I bake this into a casserole?

Yes. Toss pasta with sauce, pour into a baking dish, top with vegan parmesan and breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.

Is there a way to make it oil-free?

Use a splash of vegetable broth to sauté the garlic and skip the vegan butter. The cashews provide enough richness for a satisfying, oil-free sauce.

In Conclusion

Creamy vegan garlic parmesan pasta is comfort food you can make on a weeknight without breaking a sweat.

The sauce is lush, the garlic is front and center, and the “parmesan” flavor shines without any dairy. With simple ingredients and a flexible method, you can tailor it to your tastes or whatever you have in the fridge. Keep this one in your rotation for when you want something cozy, quick, and reliably delicious.